Stir-fried Sliced Black Fish

Name: Stir-fried Sliced Black Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g black fish meat (boned, cut into thin slices); 150 g choy sum; 1 egg white; a pinch fine salt; a pinch water chestnut starch (for marinating and thickening); a pinch sesame oil; a pinch white pepper powder; a pinch Shaoxing wine; a pinch white sugar; a pinch chicken stock

A stir-fried dish featuring tender slices of snakehead fish and choy sum, briefly passed through hot oil and then stir-fried for a fresh, silky texture.

35 min

Easy

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Ingredients

black fish meat (boned, cut into thin slices) 300 g

choy sum 150 g

egg white 1

fine salt a pinch

water chestnut starch (for marinating and thickening) a pinch

sesame oil a pinch

white pepper powder a pinch

Shaoxing wine a pinch

white sugar a pinch

chicken stock a pinch

Instructions

Prepare the fish slices

Bone the black fish and cut it into thin slices. Mix with fine salt, egg white, white pepper powder, a little sesame oil, and water chestnut starch until evenly combined. Place into a wok of warm fresh oil, stir with a spoon to prevent sticking and keep the fish tender. Stir until the fish is about 70% cooked, then drain and set aside.

Stir-fry to complete the dish

Heat a separate wok, add the choy sum, a little oil, Shaoxing wine, fine salt, sesame oil, white pepper powder, and white sugar, and toss to combine. Add a splash of chicken stock and continue stir-frying until the choy sum is cooked through. Add the par-fried fish slices and toss gently a few times. Finally, add water chestnut starch to create a thin sauce, then serve.